Beth Dreiling Hontzas Styling: Mindi Shapiro Levine Food styling: Marian Cooper Cairns
Festive Fall Menu
Guacamole-Goat Cheese Toasts
Sweet Potato Squares With Lemon-Garlic Mayonnaise
Grilled Pork Roast With Fruit Compote
Caramelized Onion-Potato Gratin
Mixed greens salad
Granola-Ginger Baked Apples
Stylist Mindi Shapiro Levine used rustic wooden dinnerware (perfect for alfresco entertaining) and cotton-blend, leaf-patterned napkins to complement the Trulocks’ outdoor living area. “It’s all about focusing on the fall color palette while maintaining a warm, cozy, and easy feel,” says Mindi.
Note: My “Perfect Partner” wine suggestions feature a few personal favorites from Virginia. I’ve also included top-notch, nationally distributed options in case you can’t find the ones from Virginia. For even more Old Dominion wine recommendations, check out “Virginia on the Vine”.
- The robust herb crust of the Grilled Pork Roast pairs beautifully with the sweet and tart flavors of the Fruit Compote. Keep leftover Fruit Compote in the refrigerator for up to two weeks, and serve with creamy goat cheese or Brie and slices of fresh, crusty baguette for a wonderful snack or appetizer.
- For the last course, remember one basic rule: The wine should always be sweeter than the dessert. For the Granola-Ginger Baked Apples, try Bonny Doon, Vin de Glacière, Muscat, California or Hogue, Late Harvest White Riesling, Washington. The lightly effervescent Italian sparkler Moscato D’Asti is also a good choice.